SOUTHERN STYLE RED, WHITE, AND BLUE

L to R: Wanda Rogers, Dot Everhart, and Betty Touchberry

Sherrie Styles
Titusville, Florida

On July 3rd, three women and myself had a Florida style tea with strawberry and black current iced tea. With soaring temps hot tea is just not refreshing. In honor of our Freedom and Old Glory, we talked about how our loved ones had served in the military and that now, after 9/11, firemen and policemen are thought of equally with the armed forces and we are so proud to be Americans!

All of these women have gone through their recent battles as well with surgeries, cancer, and illness. So we could thank our Glorious Father God for bringing us through and sustaining us. We had so much to celebrate! Our table of red, white, and blue layered tablecloths, and teapot of red carnations and American flags got us into a patriotic atmosphere.

The fresh green salad with grilled chicken, toasted almonds and bing cherries, was served with a vinaigrette dressing and watermelon on the side. After many glasses of iced tea we enjoyed a light dessert of macaroon berries, laughter and girl talk. As they left to go home, I gave them a red, white, and blue napkin with homemade cookies and a tea bag wrapped up inside for a tea party for one.

VINAIGRETTE DRESSING
1 cup balsamic vinegar
6 tbsp. Splenda sweetner
3/4 cup water
1/4 cup vegetable oil
1 tsp. salt
1/8 tsp. pepper
Blend and serve.

MACAROON CRUNCH
2 tbsp. butter
1 cup sugar
1 beaten egg

Beat these three ingredients together.
2 tbsp. flour
1 cup coconut
1/2 cup oats
1 tsp. baking powder

Add to butter mixture.
1/4 cup milk
1 tsp. vanilla

Blend all and bake on lightly greased cookie sheet for 20 to 25 minutes at 350 degrees. Cool, crumble and layer with bananas, blueberries, strawberries, and cool whip. Keep refrigerated.


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